Japanese Curry


This is one easy dish that is even better as leftovers! Japanese curry is pure comfort food and you'll want a batch of this in the fridge for when the craving hits!

If you follow me on Snapchat (tablefortwoblog), I made this recipe step by step on there a little while ago and I had such a good response for it. Gina went to get all the ingredients the next day, made it, and loved it. She said I should have the recipe on the blog and truth be told, I made this last April, as in April 2014, shot it and edited photos for it but then didn’t post it!! I didn’t think anyone would care for the recipe but it’s such a traditional Asian dish that I’m slapping myself for even thinking that! It’s so easy to throw together and the flavors are incredible.

Do you have one dish that reminds you of your childhood and home? I definitely have a lot that reminds me of childhood and my mom, but if I had to choose one, I would without a doubt say it’s this Japanese curry dish. She made this often but we never grew tired of it because it’s SO good. In fact, many times when my brother and I were given the option to choose dinner, we would always request it. Often times when we came home from college, we would request this as well and bring the leftovers back to school with us. I finally asked my mom to teach me how to make it because I knew this was one dish I would make forever. It makes a great amount and leftovers are even better. You know how some dishes are meh the next day? This one is like..awesome. And we always put it over rice because the liquid that coats it is one of the best parts. I’m happy to say that this is one of Jason’s favorite dishes now too :) I’m not kidding when this Japanese curry dish is one of those that will be requested time after time. It’s pure comfort food and with the weather getting’re going to want to make a huge pot of this!

This is one easy dish that is even better as leftovers! Japanese curry is pure comfort food and you'll want a batch of this in the fridge for when the craving hits!


This is one easy dish that is even better as leftovers! Japanese curry is pure comfort food and you'll want a batch of this in the fridge for when the craving hits!

These are the what the curry cubes look like. They come in different ‘heat’ flavors. We use mild but they have medium hot and hot. If you can’t find them in your local grocery store (in the Asian aisle), then you can order them on Amazon. Or, if you prefer to make your own from scratch, here is a great recipe for it from Just One Cookbook for the curry roux, which is basically what the cube is. We use the cubes because it’s how my mom has always made it and I don’t want to change it up :)

This is one easy dish that is even better as leftovers! Japanese curry is pure comfort food and you'll want a batch of this in the fridge for when the craving hits!

There are specific notes with this recipe so please read the notes section prior to making!

Japanese Curry
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Japanese curry is pure comfort food and you'll want a batch of this in the fridge for when the craving hits!

Servings: 6 -8
  • 1 pound cubed chuck roast, seasoned with salt and pepper
  • 1 onion, diced
  • 2 large potatoes, quartered into 1 inch quarters
  • 3 large carrots, sliced into thick rounds
  • 3 celery stalks, cut into 2 inch long pieces (it's not in the photo because I didn't have any on hand but traditionally, we always used it)
  • 2 1/2 - 3 cups beef stock
  • 2 curry cubes, see notes section below
  • Salt and pepper, to taste
  1. In a large heavy-bottom pan, such as a dutch oven, heat up 1 tablespoon of olive oil over medium-high heat then brown chuck roast cubes but do not cook all the way through. Remove from heat and put on a plate and set aside.
  2. In the same skillet, add the onion and sauté until softened.
  3. Add the potatoes, carrots, and celery. Cook for 5-7 minutes then add the beef stock (start with 2 1/2 cups) until it covers the ingredients. Bring to a boil then add the curry cubes. They dissolve themselves so don't worry about them. Just throw them in. Add the chuck roast back into the pot. Once mixture comes to a boil, stir, then cover and let simmer for 30-40 minutes until mixture is nice and thick. If you see the mixture is too thick, add more liquid/beef stock to thin it out but we kind of like it thicker so it's all preference.
  4. Season with salt and pepper, to taste.
  5. Serve generously over a bed of white rice.
  6. This keeps in the refrigerator for at least 7 days!
Recipe Notes

Make sure you buy the right cut of meat. This recipe calls for chuck roast. It will yield the most tender dish if you buy the right cut, otherwise, it could turn out hard as a rock and like you're chewing on some beef jerky! It's easy to just buy 'beef stew cubes' or whatever they're called in store but don't. I've done it before and it comes out horrible. Chuck roast is the best! Ask your butcher if you can't find it.

So the curry cube package has 8 cubes once you break it. It comes as 2 large cubes but at the bottom of the package, you can clearly see lines of where you break them into 4 a pack, if that makes sense. Take a look at the photo. You'll see that I broke it. When I say 'two cubes' in the recipe, I mean two of the broken cubes you see above. If you're making the curry roux from scratch, I would say 2 cubes is equivalent to 2 tablespoons, but I'm not sure as I haven't ever done it that way!



Posted on September 21, 2015

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

  1. Kat
    09/21/2015 at 8:18 am

    My mom used to make this! She used the exact same curry brand. The only difference is that instead of beef, she used boneless skinless chicken thighs cut into bite-size pieces, and she didn’t add potatoes. I remember just the smell of this while it was cooking would make me drool. Thanks for bringing back a childhood memory!

  2. 09/21/2015 at 9:13 am

    Drooling over here at 6am!! Yum girl!

  3. 09/21/2015 at 9:43 am

    You have me missing Japan big time with this dish! The flavors look amazing. Can’t wait to give this a try!

  4. 09/21/2015 at 10:21 am

    Thats so wonderful that you are still making a recipe from your childhood!

  5. 09/21/2015 at 12:43 pm

    Totally making this recipe!!! Hope you are enjoying travels to Charleston…I LOVE that city :)

  6. Cherie
    09/21/2015 at 1:43 pm

    I LOVE S&B curry cubes. It comes in several degrees of hotness, from mild to very hot. I prefer the very hot and like it with chicken. Best stuff on the market for curries.

  7. Kristine Fuentes
    09/21/2015 at 2:10 pm

    I was stationed on Okinawa twice, for one year stints, and would eat this dish at least once a week. I never had a clue what I was eating; I knew only that I loved it. Now I know! It was curry!!! Thank you so much for sharing so I can *try* to reproduce that awesome dish for my hubby!

  8. 09/21/2015 at 2:47 pm

    I remember watching both of you guys make this on Snapchat! As soon as I find those cubes, I’m making this ASAP.

  9. 09/21/2015 at 4:44 pm

    My neighbors growing up used to make this- very nostalgic. (and delicious!)

  10. 09/21/2015 at 11:01 pm

    love the recipes that remind us of home! this is a winner

  11. 09/23/2015 at 1:52 am

    Yay for Japanese curry! :) We make it at least once a month, sometimes twice! Yours look absolutely scrumptious!! Thank you so much for linking to my homemade Japanese curry roux recipe. xoxo

  12. Jennifer
    09/27/2015 at 7:26 am

    I put all ingredients In a slow cooker on low. I used pre cut beef without browning, and it turned out great. Next time I will use a hotter curry.

  13. kelly polizzi
    10/04/2015 at 11:41 pm

    After reading your description, I’m still not entirely sure if you mean two broken bits from one cube like you have shown or the two cubes you have shown. I’m guessing the two broken pieces is all i need? If so, does the remaining piece keep uncovered? Btw, I have used this recipe before but gave up because i could never get the quanity right and the package comes in japanese grr~ thanks for posting. i’d really appreciate if you’d clear that up for me. Btw I use sirloin tips diced in place of stew cubes in all recipes. very tender.

    • Julie
      10/05/2015 at 6:08 am

      Sorry that’s confusing. I meant two of the broken cubes I’ve shown. The remaining half can be wrapped loosely in saran wrap :)

      • kelly polizzi
        10/05/2015 at 8:18 am

        thanks for clearing that up!

  14. Jerry
    06/09/2016 at 4:05 pm

    My package of curry is divided in 5 sections. How many sections would you suggest?

    • Julie
      06/10/2016 at 6:59 am

      I would say 2-3

  15. Jerry
    06/24/2016 at 8:00 am

    I used 3. Two was not not quite enough flavor. It was very good. Thank you

  16. Becca
    08/06/2017 at 4:57 pm

    I just wanted to let you know that I’ve made this curry several times and my whole family loves it, and it reminds me of the time I spent in Japan quite a few years ago. I loved the curry then, and I love it now!! Also, I used the link you provided to make the curry roux from scratch (since my son has allergies and I need to know exactly what’s in his food!). It has always worked wonderfully with your recipe!

    • Julie
      08/06/2017 at 5:46 pm

      So great to hear! Thanks for writing!

Back to Top